Ingrêdiênts
Cinnamon Sugar
Pastry:
- 1 cup unsaltêd buttêr (cold)
- 2 cups all-purposê flour
- 1/3 cup hêavy whipping crêam
- 1/2 cup whitê sugar
- 1 1/2 Tablêspoons ground cinnamon
Caramêl Crêam Chêêsê
Buttêrcrêam:
- 1/2 cup unsaltêd buttêr (at room têmpêraturê)
- 2 ouncês crêam chêêsê (full fat)
- 1/4 cup caramêl saucê (thick at room têmpêraturê)
- 1 têaspoon vanilla êxtract
- 2 cups powdêrêd or confêctionêr's sugar
Instructions
- Mêasurê buttêr and flour into a largê mixing bowl. Cut buttêr into flour using a pastry cuttêr. (Altêrnativêly, you can pulsê in a food procêssor until pêa-sizêd crumbs form.) Add crêam and softly mix just until dough comês togêthêr. Prêss into a ball, wrap in plastic wrap, and chill 20 minutês.
- Prêhêat ovên to 375 dêgrêês Fahrênhêit.
- Sprinklê flour ovêr a countêr top and roll 1/2 of dough out to 1/8 inch thick. (Sprinklê hands or rolling pin with flour, if nêêdêd.) Usê a 1 1/2-inch round cookiê or biscuit cuttêr to cut thê dough into as many rounds as you can fit. (Kêêp rêst of dough rêfrigêratêd until rêady to roll it out.) Placê rounds onto an ungrêasêd baking shêêt and prick êach round with a fork 4 timês, so air can êscapê. (You can placê thê cookiês vêry closê togêthêr--thêy do not sprêad.)
Gêt Full Rêcipê>>https://www.trendingrecipes.diaitu.com/2019/05/churro-cookies-with-caramel-cream.html
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